Vegan Double Chocolate Banana Espresso Muffins

Hey friends! There are a couple of chocolate recipes comin’ atcha this week, I hope you don’t mind. And if you don’t like chocolate, well…you can show yourself out. Just kidding. (But really, why don’t you like chocolate and are you seeking help?)

The holiday of love is quickly approaching. The big V-day doesn’t hold much meaning for me, although I do use it as an excuse to eat lots of chocolate and those little cinnamon hearts. And of course, it’s a great reminder to tell those we love just how much they mean to us. (But really, do that everyday, ok?)

Whether you love Valentine’s Day or not, you should really make these muffins. They might just be my new favorite. First of all, they’re vegan. Second, they’re packed with good for you ingredients like whole wheat flour, flax, bananas, and coconut oil. But most importantly, they taste like a fudgey chocolate cupcake. And if I can get away with eating a relatively healthy muffin that tastes like a fudgey chocolate cupcake for breakfast, you better believe I’m totally going to do just that.

These muffins taste even better the next day. My favorite way to enjoy them was actually right out of the fridge, when they were chilled. I kind of felt like I was in that McCain Deep’n Delicious chocolate cake commercial from back in the day. You know the one, right?

2 flax eggs (2 TBSP. ground flax seed + 5 TBSP. water)

1 cup mashed bananas (~3 large)

1/4 cup maple syrup

1/4 cup brown sugar

1/4 tsp. sea salt

1 1/2 tsp. baking soda

1/4 cup coconut oil, melted

1 tsp. espresso powder

1/4 cup unsweetened vanilla almond milk

1/2 cup good-quality cocoa powder

1 1/3 cups whole wheat flour

1/2 cup dark chocolate chips/chunks (dairy-free)

Preheat the oven to 375°F. Prepare a 12-count muffin tin with paper liners or spray with non-stick spray.

Prepare the flax eggs in a large mixing bowl and let rest for 5 minutes. Add the mashed bananas through to the espresso powder and whisk for 45 seconds. Add the almond milk and whisk again. Add the cocoa powder, flour, and chocolate, and mix until just combined. Divide the batter evenly between the muffin tins. Bake for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool for a few minutes in the pan, then move to a wire rack to cool completely. Store in an airtight container. These muffins also freeze really well.

Oh my! These look absolutely mouthwatering. I wouldn’t mind sinking my teeth into 1 or 5 of them. I love how you could totally get away with having these for breakfast – it doesn’t get much better than this!!

I am sooooo happy you are doing more GF and vegan baking! I was so nervous to use flax eggs but baking with them is super easy! I love the look of these muffins! Super chocolatey! Happy Valentine’s Day friend! If we lived closer I’d love to go out for a drink with you for Galentine’s Day!

I know, right? I’ve been very impressed with any baking I’ve done so far that’s involved flax eggs. And these muffins have an amazing and intense chocolate flavor. Happy Valentine’s Day to you too friend! I send you a cheers from afar! xo

oooh deep dish chocolate muffins ;)! Although these sounds waay healthier than the deep dish cake. Did you see the recent ads they have up that proclaim the cakes are now made with “real” ingredients? It’s all “we were garbage before! but now we are better!” Scary stuff (although I used to freaking love that cake)

Anyways, these muffins looks so, so delicious. I can only assume that you are going to make them for me.. since we are Valentines <3

I made these a bit different, I used espresso for most of the liquid and I only had one banana so I used unsweetened applesauce for the the rest of the amount called for. I used regular vegetable oil as that is what I had. These are really good and thank you for sharing your recipe with us. Pinned and I will make again.